All Questions
Tagged with food-preservation fermentation
10 questions
3
votes
1
answer
310
views
How can I prevent discoloration in lactic fermented vegetables/sauces?
I make lactobacillus fermented hot sauces and have noticed that they get a slight brownish discoloration over time. I'm curious if there is something I can do to keep the original color of the food.
- 364
3
votes
2
answers
206
views
Mold in storage
I've been making my own saurkraut for about 2 years - with 1.5-2% as per the recipe that came with my crock. Today I noticed that two full, as yet unopened jars in the refrigerator both have a kind ...
- 31
2
votes
1
answer
68
views
What vessel should I choose for Lactofermentation?
Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
- 249
6
votes
1
answer
174
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Can I process fermented pickles in a water bath?
I'm new to fermenting.
Can I safely process fermented dill pickles in a water bath to ensure a longer storage life?
I have made pickles in the past, using vinegar, and then processing for 20 minutes ...
- 61
6
votes
1
answer
1k
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How to tell if Koji rice is bad?
I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
- 731
2
votes
1
answer
292
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Besides soy, can other types of beans be fermented?
Besides soy beans, can other types of beans be fermented?
- 1,102
2
votes
1
answer
251
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Can dried beans be pickled/fermented?
Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
- 1,102
3
votes
1
answer
6k
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Food safety of sauerkraut whose brine evaporated below surface?
We started a batch of sauerkraut about a month ago. We used the outer leaves of the cabbage to cover the shredded cabbage below. The cabbage was brined with adequate salt (about 2 tsp per pound). The ...
- 3,362
6
votes
1
answer
2k
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Small batch of sauerkraut smells yeasty
As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
- 329
7
votes
7
answers
11k
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Looking for non-standard (i.e. no dill) fermented pickle suggestions [closed]
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time.
Here's a short list of what I'm NOT looking for:
...